Iced Pumpkin Cream Chai – 1 Irresistible Fall Drink You’ll Love

Why I Love This Iced Pumpkin Cream Chai Latte

A Fall Favorite with a Twist

Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web!

When autumn hits, there’s one flavor combo I crave more than anything: spicy chai and rich pumpkin. A few years ago, I tried the Starbucks iced pumpkin cream chai on a whim, and honestly, I haven’t stopped thinking about it since. That first sip? Total comfort. It reminded me of brisk fall mornings, oversized sweaters, and the smell of cinnamon lingering in my childhood kitchen.

But I also remember the long lines and steep price tags. That’s when I knew I had to create my own version. This iced pumpkin cream chai latte brings all the cozy café vibes into your kitchen—no barista required.

I wanted something that balanced that bold chai flavor with creamy sweetness, and after a few tries (and a few too many lattes), I landed on this version. It’s rich, cold, and layered with warm spices—just like the original, only better. The homemade pumpkin cold foam is the star, and when it melts into the iced chai, it’s pure magic.

So whether you’re sipping on the porch, meal prepping for the week, or just craving something festive, this iced pumpkin cream chai has your name on it. I love serving it alongside savory favorites like my air fryer halibut for contrast, or enjoying it solo as a sweet midday escape.

Ingredients & Tools You’ll Need

What Goes Into an Iced Pumpkin Cream Chai?

To recreate the perfect iced pumpkin cream chai at home, it all starts with simple, quality ingredients. Each layer brings its own charm—spice, sweetness, and that dreamy cream topping.

Here’s what you’ll need:

• Chai Tea Concentrate: This is the base. I use Tazo Classic Chai Latte because it’s easy to find, nicely spiced, and already sweetened. You can go with any brand—or brew strong chai tea at home if you prefer full control over sweetness.
• Milk: Any milk works. 2% gives you that creamy Starbucks feel. Oat milk is great for dairy-free, while almond adds a light nutty flavor. I love experimenting with options depending on my mood.
• Pumpkin Spice Sauce: This is where the magic happens. You’ll need real pumpkin purée, sweetened condensed milk, vanilla, and pumpkin pie spice. Skip the bottled syrup—it just doesn’t compare.
• Vanilla Sweet Cream: Another Starbucks dupe. Blend heavy cream, milk, and homemade vanilla syrup (or use store-bought). This becomes the base for your pumpkin cold foam.
• Ice: Lots of it. Cold milk and concentrate keep it from watering down, but don’t skimp on the cubes.
• Pumpkin Pie Spice: For the final touch, a light dusting on top makes the whole drink smell like fall.

Each component layers beautifully to give you a rich yet balanced pumpkin chai latte that feels like it came straight from your favorite café.

Looking for other cozy drinks to try next? Browse our full recipe archive for everything from lattes to one-pot meals.

Equipment You’ll Want (or Already Have)

Let’s talk tools. Frothing is key for that thick, silky pumpkin foam. Here’s what works best:

• Handheld Milk Frother: Inexpensive and perfect for small batches.
• Electric Frother: If you’re making multiple drinks or want hot/cold options.
• French Press: Yep, it can double as a foam maker—just pump quickly until it thickens.
• Blender: Any standard or immersion blender will do.
• Mason Jar: Shake vigorously for 30 seconds if you’re keeping it old-school.

No matter the method, cold ingredients work best. Froth right before serving for maximum lift and texture.

Want to pair this drink with something hearty? Try it with my 4-ingredient tuna casserole—the warm and spiced chai is perfect against creamy, savory comfort food.

Step-by-Step Instructions

Make the Pumpkin Cream Cold Foam First

The pumpkin cold foam is the crown jewel of this drink—and it’s so simple to whip up at home. Here’s how to make it just right:

1. In a small jar or frothing container, combine:
   • ¼ cup vanilla sweet cream
   • 2 tablespoons pumpkin spice sauce
2. Use a handheld frother and froth for 20–30 seconds. You want it thick, airy, and creamy—not whipped cream, just fluffy enough to float.
3. Don’t over-froth. Large bubbles = perfect cold foam texture.

No frother? No problem. Use a French press to pump air into the mixture or a blender on low for a few seconds. Even shaking it in a mason jar gets the job done.

This pumpkin foam also pairs beautifully with cold brew or iced coffee. Once you taste it, you’ll want to put it on everything. It’s that good.

Build the Iced Pumpkin Cream Chai

Now it’s time to bring it all together! Here’s how I make mine, step by step:

1. Fill a tall glass with ice—use more than you think.
2. Add ½ cup chai tea concentrate. Make sure it’s cold!
3. Pour in ½ cup milk of your choice. Leave a little room at the top.
4. Want extra caffeine? Add a shot of espresso for a “dirty” version.
5. Top with your pumpkin cold foam. Pour it gently so it floats.
6. Sprinkle with pumpkin pie spice and sip immediately!

Each sip starts with that frothy, spiced pumpkin cream and ends with chilled, spiced chai—just like the Starbucks pumpkin cream chai, but smoother and more customizable.

Want to batch it? Prep the cold foam components and chai base ahead of time. They’ll keep for up to a week in the fridge. Then, when you’re ready, just froth, pour, and enjoy.

Customizations & Tips

Make It Yours: Adjust Sweetness, Spice & Strength

One of the best parts about making your own iced pumpkin cream chai is how easy it is to tweak it to your taste. If you’ve ever thought the Starbucks version was too sweet—or not sweet enough—this is your chance to get it just right.

• Dial down sweetness: Use unsweetened chai concentrate or cut the amount of pumpkin spice sauce in half.
• Boost the spice: Steep chai longer or add a dash more cinnamon or nutmeg.
• Make it a dirty chai: Add a shot of espresso for a bold, lightly bitter kick. It balances the pumpkin perfectly.
• Want stronger chai flavor? Brew your own with chai tea bags and adjust the steeping time for intensity. Add a little honey or maple syrup to match the sweetness of store-bought concentrates.

Dairy-Free or Vegan? Totally Doable

Yes, you can make a dairy-free iced pumpkin cream chai that’s just as creamy and indulgent as the original.

Here’s how:

• Milk: Oat milk froths best, but almond or coconut milk also work great.
• Sweet cream base: Use coconut cream or a rich oat creamer instead of dairy cream.
• Pumpkin sauce: Mix pumpkin purée with maple syrup or sweetened coconut condensed milk.

And yes, the foam still gets fluffy. Just make sure to use a high-fat plant-based milk or creamer and chill everything before frothing.

Whether you’re avoiding dairy, going plant-based, or just want a lighter option, this version checks every box. I’ve even used a maple-oat milk combo and served it with a slice of apple pie—pure autumn bliss.

here’s something irresistibly cozy about an iced pumpkin cream chai. From its warm chai spices to the cold, creamy pumpkin foam, this drink brings autumn to life in every sip. The best part? You don’t have to leave home to enjoy it. With just a few ingredients and simple tools, you can recreate this seasonal favorite exactly how you like it—sweet, spiced, dairy-free, or even “dirty” with a shot of espresso.

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